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CN-121975892-A - Method for preparing hypoallergenic protein peptide by microwave-combined enzymolysis composite modification and application

CN121975892ACN 121975892 ACN121975892 ACN 121975892ACN-121975892-A

Abstract

The invention discloses a method for preparing hypoallergenic protein peptide by combining microwaves and enzymolysis and compound modification and application thereof, and relates to the technical field of food processing. The processing method comprises the steps of preparing protein powder into a solution, adding tea polyphenol into the solution, uniformly mixing to obtain a protein solution, carrying out microwave modification treatment on the protein solution, adding compound protease into the protein solution subjected to microwave treatment for enzymolysis, inactivating enzyme, filtering an enzymolysis product, and drying filtrate to obtain the hypoallergenic protein peptide. The invention adopts microwave combined enzymolysis composite modification, can reduce the sensitization of protein, shortens the reaction time, and has simple process, no pollution and high safety. The active peptide substances which are easy to digest and absorb, enhance immunity and delay aging are synchronously generated in the enzymolysis process, and the tea polyphenol added in the formula can synergistically relieve anaphylactic reaction and play an antioxidant role, so that the multi-element synergy of desensitization, function enhancement and flavor optimization is realized, and the added value and market application potential of the product are improved.

Inventors

  • WANG HUI
  • MENG XIN
  • TU ZONGCAI
  • LIU XUN
  • WU LIANG
  • WANG ZHONGXIAN
  • HU YUEMING
  • GUO XINTING
  • LIU WENLI

Assignees

  • 南昌大学
  • 江西南之创食品科技有限公司

Dates

Publication Date
20260505
Application Date
20251219

Claims (10)

  1. 1. The method for preparing the hypoallergenic protein peptide by combining microwave with enzymolysis and composite modification is characterized by comprising the following steps of: S1, preparing protein powder into a solution, adding tea polyphenol into the solution, and uniformly mixing to obtain a protein solution; s2, carrying out microwave modification treatment on the protein solution to obtain a protein solution after microwave treatment; S3, adding compound protease into the protein solution subjected to microwave treatment for enzymolysis, and inactivating the enzyme after the enzymolysis is finished to obtain an enzymolysis product; and S4, filtering the enzymolysis product to remove protein molecules, collecting filtrate, and drying the filtrate to obtain the hypoallergenic protein peptide.
  2. 2. The method of claim 1, wherein in S1, further comprising adding calcium citrate and erythritol to the solution.
  3. 3. The method according to claim 2, wherein in S1, the mass ratio of the protein powder, the tea polyphenol, the calcium citrate and the erythritol is 10:0.1-0.2:0.01-0.02:0.25-0.5.
  4. 4. The method according to claim 1, wherein in S1, the protein powder is prepared into a solution with a solute mass fraction of 10-50%, and the protein powder is at least one of egg white protein powder, casein powder, soy isolate protein powder, alpha-lactalbumin powder and beta-lactoglobulin powder.
  5. 5. The method according to claim 1, wherein in S2, the power of the microwave modification treatment is 100-800W and the time is 30-90S.
  6. 6. The method according to claim 1, wherein in S3, the pH of the protein solution after the microwave treatment is adjusted to 6 to 8 with a hydrochloric acid solution, and the mass ratio of the composite protease to the protein solution after the microwave treatment is 1:50 to 100.
  7. 7. The method of claim 1, wherein in S3, the complex protease is any two of bromelain, alkaline protease, flavourzyme, neutral protease, papain and pepsin.
  8. 8. The method of claim 7, wherein in S3, the mass ratio of the two enzymes in the composite protease is 1:1-2.
  9. 9. A hypoallergenic protein peptide according to any one of claims 1 to 8.
  10. 10. Use of a hypoallergenic protein peptide according to claim 9 for the preparation of a hypoallergenic food or health product or pharmaceutical product.

Description

Method for preparing hypoallergenic protein peptide by microwave-combined enzymolysis composite modification and application Technical Field The invention relates to the technical field of food processing, in particular to a method for preparing hypoallergenic protein peptide by microwave-combined enzymolysis composite modification and application thereof. Background Egg albumin has the characteristics of high nutritive value, strong foaming capacity, low price, high bioactivity and the like, and is an important animal protein source in the food industry. The food is rich in nutrients such as carbohydrate, protein, methionine, vitamins, minerals and the like, contains nine essential amino acids required by human bodies, and has an amino acid pattern closest to that of human protein compared with other food proteins. Has effects of supplementing nutrition, enhancing immunity, and delaying aging, and is beneficial to health. Although ovalbumin is a good nutritional source, it is also one of the common eight allergens. Its allergenic potential is manifested in a number of aspects, key features including abundance in food, the presence of multiple linear IgE binding sites, and resistance to proteolytic hydrolysis and denaturation, where protease resistance is considered an important feature of food allergens. The more intact the protein polypeptide sequence is preserved, the more likely that its potential allergen fragments, i.e. the digested peptide fragments, will remain intact IgE binding sites, which increases their likelihood of recognition and binding by specific IgE antibodies in the immune system of the body, thereby increasing the risk of eliciting allergic reactions. It was found that up to 54% of subjects exhibited allergic reactions to them, with an prevalence of food allergy in adults of about 5% and 8% in children. Can cause rash, pimple, abdominal pain, bronchial asthma and other symptoms, and bring potential health risks to consumers. Therefore, the development of egg products with high nutritive value and low sensitization is being pursued. The enzymolysis method is an effective food protein allergen modification means. Chinese patent CN 117603331A discloses a hypoallergenic whey protein peptide and a preparation method thereof, which respectively utilize endopeptidase and exopeptidase to perform one-step enzymolysis and two-step enzymolysis, so as to prepare the whey protein peptide, but the method is complex in operation, and the two-step enzymolysis takes longer time, which is not beneficial to industrial production. Chinese patent CN 117694402A discloses a low-sensitivity buffalo milk product and a preparation method thereof, and the buffalo milk whey protein is prepared by enzymolysis of ficin, but the hydrolysis degree is not high due to the fact that the whey protein has stronger protease resistance, more IgE allergic epitopes are still reserved in an enzymolysis product, and the desensitization effect is not ideal. Disclosure of Invention The invention aims at solving at least one of the technical problems existing in the prior art, and provides a method for preparing hypoallergenic protein peptide by microwave-combined enzymolysis composite modification and application thereof, which pretreats protein solutions such as ovalbumin solution, egg white protein solution, casein solution, soy isolate protein solution and the like by utilizing a microwave technology to reduce protease resistance, and then the composite protease is utilized for enzymolysis modification, and the prepared protein peptide such as ovalbumin peptide, egg white protein peptide, casein peptide, soybean isolated protein peptide and the like has the characteristics of low sensitization and strong oxidation resistance, effectively reduces allergic epitopes, has the advantages of simple technical scheme operation, high yield and good effect, and is suitable for large-scale industrial production. The technical scheme of the invention is as follows: In a first aspect, the invention provides a method for preparing hypoallergenic protein peptide by microwave-combined enzymolysis complex modification, comprising the following steps: S1, preparing protein powder into a solution, adding tea polyphenol into the solution, and uniformly mixing to obtain a protein solution; s2, carrying out microwave modification treatment on the protein solution to obtain a protein solution after microwave treatment; S3, adding compound protease into the protein solution subjected to microwave treatment for enzymolysis, and inactivating the enzyme after the enzymolysis is finished to obtain an enzymolysis product; and S4, filtering the enzymolysis product to remove protein molecules, collecting filtrate, and drying the filtrate to obtain the hypoallergenic protein peptide. The invention adopts microwave combined enzymolysis composite modification, which not only can reduce the sensitization of the protein, but also greatly shortens the reaction ti